Ovengebakken varkensgebraad met geroosterde aubergine en pijnboompitten

Ovengebakken varkensgebraad met geroosterde aubergine en pijnboompitten

Gnocchi met courgette in tomatensaus - Recept - Allerhande - Albert Heijn

Gnocchi met courgette in tomatensaus - Recept - Allerhande - Albert Heijn

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Recept - Pasta alla Norma - Allerhande

Recept - Pasta alla Norma - Allerhande

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Aardperen hebben een hemelse nootachtige en diepe smaak. En in deze eenvoudige maar overheerlijke bereiding hoef je de aardperen zelfs niet te schillen, handig!

Aardperen hebben een hemelse nootachtige en diepe smaak. En in deze eenvoudige maar overheerlijke bereiding hoef je de aardperen zelfs niet te schillen, handig!

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Oven-Smoked Ribs--NY Times

Oven-Smoked Ribs--NY Times

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A hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. (Photo: Gentl and Hyers for The New York Times)

A hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. (Photo: Gentl and Hyers for The New York Times)

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NYT Cooking: Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.

NYT Cooking: Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.

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Steak Stroganoff

Steak Stroganoff

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NYT Cooking: This update on a workaday sandwich takes time and work, it’s true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life. You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tun...

NYT Cooking: This update on a workaday sandwich takes time and work, it’s true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life. You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tun...

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NYT Cooking: For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.

NYT Cooking: For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.

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